Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the red velvet cake mix, vegetable oil, and eggs. Mix well using an electric mixer until the batter is smooth and fully combined.

Using a small cookie scoop, drop rounded balls of the cake batter onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool on a cooling rack.

While the cake bites are cooling, prepare the cheesecake filling. In a separate bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.

Once the cake bites are completely cool, carefully cut out a small hole in the center of each bite to create a space for the cheesecake filling.

Fill each hole with the cheesecake filling, using a piping bag or a spoon to ensure it is nicely packed.

If desired, melt the white chocolate chips in a microwave-safe bowl. Drizzle the melted chocolate over the cheesecake bites for a decorative touch.

For added flavor, sprinkle chocolate chips on top of the cheesecake filling before serving.

Allow the bites to set in the refrigerator for at least 30 minutes before serving to let the cheesecake filling firm up.